Layered French toast with roasted apple sauce
Preparation - 30 min. + 12 h au frigo
Cooking -
Ingredients
Serves 6 to 8
-
8 to 10 slices Italian or country bread, crust removed and cut into 2-cm dice
- 1 Granny Smith apple, peeled, pips removed and cut into small dice
- 225 g bacon, cut into 1-cm pieces
- 750 ml (3 cups) grated white cheddar
- 250 ml (1 cup) Stonewall Kitchen roasted apple grille sauce
- 250 ml (1 cup) 35% cream
- 250 ml (1 cup) milk
- 5 eggs, lightly beaten
- 5 ml (1 teaspoon) Favuzzi fleur de sel
- 2 ml (1/2 teaspoon) freshly ground pepper
- 1 ml (1/4 teaspoon) thyme
Preparation
- In a pot, sauté the bacon until crispy, then transfer to paper towels to drain off excess fat.
- Butter a 23-cm by 33-cm pan and put in half the bread cubes.
- Cover with half the apples, half the cheese and half the bacon, one layer at a time, then repeat with the rest of each ingredient.
- Cover with the roasted apple sauce.
- In a bowl, whip together the cream, milk, eggs, fleur de sel, pepper and thyme.
- Pour over the bread mixture in the pan and press down with a spatula.
- Cover with plastic wrap and refrigerate for 12 hours.
- Preheat oven to 350°F (175°C) and bake the French toast for about 1 hour, or until nicely brown on top and fully cooked in the centre.
- Remove from the oven and leave to rest for 10 minutes before slicing and serving.
